The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-04-07
EGGS FOR EASTER
Some Ways of Decorating Them for the
Children-A Dainty Dish.

Some Ways of Decorating Them for the
Children-A Dainty Dish.
Brooklyn Citizen.
Gobehn. in his Religious History of the Ca
endar" tells us that the custom of giving eggs
at Easter is to be traced back to the theology
and philosophy of the Egyptians Persians,
Gauls. Greeks and Romans, among all OF whom
an egg was an EN- blem of tie universe, the work
come almost universal accomplishment. eggs
for presentation may be beautifully decorated
at home. There is quite variety of coloriugl IN
eggs; some clear white some are dark brown.
and still others of a shade between the two, and
duck eggs are a pale blue. In choosing your
eggs. See that they are smooth and OF clear
color. To remove the contents of the egg pune
ure siny hole in each end OF the egg, and blow
out the contents for the decoration a spray of
lilies OF the valley. cluster of forget me nots.
an EASTER lily-indeed anything your fancy or
taste may dictate. may be painted on the SUR
face. A single flower with a couplet unfer-
neatlrs flock of small birds, broken branch
with 4. nest we'll filed with tiny eggs, two small
owls COR one large one, are All charming little
studies. When the eggs are finished string them
on ribbon with bows and loops on each end.
very uretty way is Gid the eggs before putting
on the decoration. Still another way is to i'm
merse the egg in hot water for a few minutes
then use the pointed erd OF common tallow
candle to- inscribe names date. or to sketch a
Landscape or flower. The warmth of the egg
renders this an easy process. When this Is
done place the egg In a pan OF hot water, sat
urated with coo hineal or any dye you prefer: the
part over which the tallow has been passed Is
i'm pervious TO the operation of the dye, conse-
ouently when tive egg is removed from the pan
there appears nc. discoloration. but white in
scription on colnred ground is presented. Ami
line dyes the best for coloring; they can be
bought at any wei furnished drug store and
few cents worth " i'll suffice for large quantity
of eggs. Most of these dyes will dissolve readi.
" in water and do not need to be boiled; how
ever, the color is more speedily impaired to the
eggs il they hoiled in the solution. Caro-
must be taken that there is plenty of
liquid to the eggs and they must be
stirred gently whilA boiling. to color them
evenly. While you doing this for tire elder
children to anuse tive little ones and keep them
quiet give them som hard boiled eggs and some
scrap book pictures and let them also exercise
their taste in decoration Such gifts give an
amount of pleasure entirely cisproportionate to
their value, and. best des they keep up a good
old custom that should not be allowed TO die out
One of the famous writers on cookery has in
vented what she Gala easter day dessert"
as a surprise for her children, and she recon-
mends it to all mothe who wish to give new
delight to their children. One package Of Eela-
tine soaked four hours In a pint of cold water,
two cups of sugar, three cups OF boiling milk,
two tablespoonfuls Of grated chocolate. sweet
! vanilla favored; the yolks of two eggs, little
| prepared cochineal or bright red syrup, and the
| empty shells Of twelve eggs, from which the
| hole in the small end; and for
| favorng have essence of bitter almond, grated
| lemon peel and rose water. Put the sugar and
| soaked gelatiae in bowl and pour the boiling
| milk over them. Set over the fire in farina
kettle and stir until dissolved: strain and divide
| into four parts. Leave white. stir into an
| other tho beaten yolks, into third the choco-
| late into the fourth he pink scarlet coorings,
| Season the chocolaua, with vanilla the yelloN
| with lemon peel, TIE white with rose water, the
| red with bitter almond. Heat the yellow owe,
| the fire long enough to cook the egg Rinse GU,
| the egg-shells with COLI water and fill with the
|
| upright in pan of meal or -four to keep them
steady, and leave until next day. Then fill
| glass bowl more than three-ouarters full with
| nice wine jelly broken into sparkling fragments
| break away the shells bit by bit from the blanc
| mango; if the shells have been properly rinsed
and left wet there will be no trouble about this
Pile the vari-coored '',ges" upon the bed of jelly
! lay shredded preserved orange peel or very fine
| shredded candad citron about them, and sur
prise the children with them at dessert on Easter
| Sunday.